Ingredients 

For Bati 

• 2 cups slightly coarse wheat flour
• 1+2 tbsp ghee
• 1 tsp ajwain seeds
• 1 tsp jeera 
• 1/2 tsp sugar
• salt to taste
• 1 cup water

For Dal 

• 1 cup toor dal
• 1 tbsp coriander leaves finely chopped
• 1 medium sized tomato finely chopped
• 8-10 curry leaves
• 3-4 green chillies splited in between
• 1/2" piece ginger crushed
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1/2 tsp dhania powder
• 1/2 tsp mustard and cumin seeds
• 2 pinches asafoetida
• Salt to taste
• 2 tbsp ghee
• 3-4 cups water

Method            

For Bati 

• Mix all ingredients (take 1 tbsp ghee only) and make very stiff dough. 
• Cover and keep for an hour. 
• Kneed till amooth and round. 
• Make small balls from dough say of the size of tennis balls. 
• Place these balls called batis in the oven for 8-10 minutes to half-bake. 
• Remove from oven, take a kadai pour remaining 2 tbsp ghee. 
• Then in that ghee add those half-baked batis and cover. 
• Keep flame low and cook for 8-10 minutes, in between change the sides of batis, till light brown in colour. 

• Wash and pressure cook dal in 2 cups of water. 
• Cool,beat dal with whipper adding some more water and keep aside. 
• Heat ghee in a saucepan and add the seeds. 
• Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a minute. 
• Now add red chilli powder,turmeric powder,dhania powder and some water. 
• Allow to cook for 2-3 minutes,add salt. 
• Add beaten dal. 
• Check taste for salt and spiceness. 
• Garnish with chopped coriander.